Green Chili Pork Burritos

As always, I'm cooking Mexican food in some form or fashion. This is a quick and easy way to turn out some flavorful meat. I used it in burritos but you could serve it over rice and it would be great. The leftovers are wonderful and it freezes great after it's cooked. It's simple enough to use a smaller roast and a smaller can of enchilada sauce, too. An all-around easy and yummy dish!

Green Chile Pork Burritos



1 2-3-pound pork loin roast
1 medium onion ~ large dice
2 cloves garlic ~ minced
1 4-ounce can diced green chilies
1 28-ounce can green enchilada sauce
2-teaspoons ground cumin
salt and pepper to taste

In your crock pot, place the diced onion and the garlic.

Lay your roast down on top of the onion and garlic.

Pour the enchilada sauce over the roast then add the diced green chile and the seasonings.

Cook on low 8 hours or high for 6 hours, turning roast over once half way through.

Shred meat with two forks.

Warm large flour tortillas and put about 3/4 cup of filling inside and top with a handful of cheddar cheese.

Roll up burrito style.

Top with another spoonful of meat mixture and some more cheese.

Warm in the oven or microwave to melt the cheese on top, then serve!

 
The line up.

 
Put the onion and garlic in the bottom of your crock pot.

 
Place your pork roast on top.

 
Pour in the green chile sauce, 
add the diced green chilies 
then the cumin, salt and pepper.

 
Let it cook! I cooked mine on high 
for about 5 hours then turned it down 
to low for a couple of hours. 
Shred the meat when it's done.

 
Warm a large flour tortilla. Put 
about 3/4 cup of the meat mixture 
on top, then add some cheese.

 
Fold in the sides.

 
And start rolling from the bottom.

 
See?

 
Add some more cheese and sauce 
on top and you're good to go!